Photo 6-06-2014 11 29 10 pm

Gaggan, Bangkok

The term “molecular gastronomy” is thrown around plenty these days. Perhaps even only a decade ago, the idea of using science to investigate how ingredients transform in the cooking process may have been seen as utterly ridiculous. In recent years, prominent chefs such as Heston Blumenthal and Ferran Adria have broken free from the clutches…

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Khao soi

I love eating food served in a bowl. There is something particular wholesome and complete about the concept. Asian food – especially street food – is often presented in a bowl. All of my favourites such as the Malaysian laksa, Vietnamese pho, Japanese ramen and Taiwanese 牛肉麵 (beef noodle soup) all call the humble bowl…

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Cheese noodles

Comfort food has experienced a resurgence of late. Who cares about our health? Bring me anything that is deep-fried, laced with butter or just straight-up unhealthy. I love this type of food. With every bite – and every spoonful – something clicks in your brain and everything is right with the world. It can be…

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Malaysia

The food in Malaysia far outstrips the cuisine of any other country I have visited so far. The dishes here are bold: both in presentation and taste. I am not even ashamed to admit I often had two dishes for lunch and dinner, just to maximise the types of food I could try. It is…

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A food epiphany

I thought I would experience more “damn that is delicious” moments on my year-long sabbatical to Asia. While the food here is excellent, these epiphanies are few and far between. The bowl of phở above, which yours truly gobbled in Ho Chi Minh City however can be counted as one of these moments. I arrived…

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Attica, Melbourne

I’m often perplexed when people are not enthusiastic about food. Of course we need food to live, but it pains me to hear someone say, “it’s just food”. Yes we need to put something in our bellies for nourishment. Yes it is essential for our survival. So why not embrace the beauty of food in…

BBQ ribs with coffee mole and buffalo cucumber ($16)

The Californian, Potts Point (CLOSED)

A few years ago, going to eat at a pub meant a steak and chips, schnitty and chips, bangers and mash, etc etc etc. The Drink’n’Dine group has really turned this philosophy on its head. The popularity of pubs such as The Carrington, The Norfolk, Santa Barbara, Abercrombie and Forresters is unrivalled in Sydney. And…